Johnsonville® Sausage, Peppers, Fennel and Spaghetti Squash

Servings - 6   Serving Size - 1/6th of recipe   Points Plus per Serving - 8 Points+
Calories - 308.2,   Total Fat - 18.2g,   Carb. - 22.2g,   Protein - 14.3g,   Fiber - 4.6g

about a 3lb. spaghetti squash
1-19.7oz. package of Johnsonville Mild Italian Sausage, casings removed
2 TBS tomato paste
1 1/2 cups large diced fresh fennel
1/2 cup diced onion
1/2 cup diced green pepper
1/2 cup coarsely chopped mushrooms
2 cloves garlic, minced
1 - 28 oz. can of whole, peeled tomatoes, drained and crushed
1/4 cup sherry
salt and pepper, to taste

  1. Prepare the spaghetti squash by slicing it in half and scooping out all of the seeds and pulp.  Place both halves in a microsafe pan, cut side up and season with salt and pepper.  Cover tightly with a microwavable safe wrap or lid and microwave on HIGH for about 10 minutes, or until squash is soft and cooked through.   Let stand covered for 5 minutes (or let it stand covered until you are done making the sauce)  With a fork, scrape out the strands of squash just before you are ready to serve. 
  2. While squash is cooking, heat a large nonstick skillet on med-high heat and add the sausage.  Break up with a potato masher while allowing it to brown.  Once it's all browned, drain any fat off and then set the drained, cooked sausage aside in a bowl. 
  3. To the hot pan add the fennel, onion, mushrooms and green pepper.  Saute until the vegetables begin to soften.  Add in the garlic and cook for another minute or so.  Add in the tomato paste and let it cook with the vegetables for about 2 minutes.  Add in the crushed whole tomatoes, the sherry and the reserved sausage.  Let the mixture come to a boil and then turn down to a simmer.  Cook until all the vegetables are soft.  Taste for salt and pepper, and add as desired.  
  4. Serve over the cooked spaghetti squash.  
Adapted from Allrecipes